|
|
Current and Breaking News for Professionals, Consumers and Media |
|
|
|
|
|
|
| Current and Breaking News for Professionals, Consumers and Media |
|
|
|
|
|
“Most people love to eat soup in the winter and then, when summer comes, they shy away from it,” explains Enzo Febbraro, the co-owner and executive chef of D’Acqua Ristorante, located in Washington, D.C. “But those who know about cold soups are in for a real treat. They are wonderful in the warmer weather months and should not be missed.” Cold soups may not be as common as warm ones, but it isn’t because of their flavor. The reason for their seeming lack of popularity rests solely with the fact that most people are not familiar with cold soups and have never tried any. Rest assured, one taste and you will be hooked and searching around for more recipes. Cold soups make great summer options, especially when you are looking for a dish to take to a potluck or barbecue, because they are refreshing, versatile, healthy, easy to make, and unique. “Making cold soups is not only fun and quick to do, but they taste delicious,” adds Febbraro. “They are the type of thing that will leave others thinking that you spent a lot of time and effort to create the dish. And some, especially with those made with fresh fruit, can be very healthy and packed with antioxidants.” This summer, try your hand at making some cold soups. Whether you take them out to share with others or savor them by yourself, you will be glad you did. Start by trying this tasty cold soup recipe: CHILLED CARROT AND GINGER SOUP 1 tbsp unsalted butter 1 tbsp extra virgin olive oil 1 lg. yellow onion, chopped 1/4 cup. finely chopped ginger root 3 cloves garlic, minced 7 cup. chicken stock 1 cup. dry white wine 1 1/2 lb. carrots, peeled, cut into 1/2" pieces 2 tbsp. fresh lemon juice Pinch curry powder Salt & ground pepper 1 tbsp fresh chives or parsley Place butter and oil in large stock pot over medium heat. Add onion, ginger and garlic; saute for 15-20 minutes. Add the stock, wine and carrots. Cook until the carrots are very tender, about 45 minutes. Puree the soup in a blender or processor. Season with lemon juice, curry powder, salt and pepper to taste. Sprinkle with chives or parsley. Serve chilled About D’Acqua Ristorante D’Acqua Ristorante, owned by Chefs Enzo Febbraro and Francesco Ricchi, is located at 801 Pennsylvania Ave. NW in Washington D.C. The restaurant, which features a coastal Italian menu with a seafood emphasis, was opened by the two highly acclaimed chefs in 2006, and has quickly earned great reviews. Enzo, a native of Naples, Italy, has traveled throughout Europe, preparing dishes at high-end restaurants and hotels. Francesco, a Florentine native, has owned a number of award-winning establishments, and has also hosted President George W. Bush. The restaurant is a popular political dining establishment that is frequented by the Washington elite, including senators, members of congress, and White House staff. To learn more about D’Acqua Ristorante, visit the Web site at http://www.dacquadc.com. Subscribe to our FREE Ezine and be eligible for Health News, discounted products/services and coupons related to your Health. We publish 24/7. HealthNewsDigest.com Top of Page 
|
Contact
Us | Job Listings
| Help | Site
Map | About Us
Advertising
Information | HND
Press Release | Submit
Information | Disclaimer
Site hosted by Sanchez Productions
